Saturday, October 1, 2011
Chana Masala, my new comfort food. The warmth of turmeric, chilies, ginger simply embraces my soul as my mind curls up in the caramelized onion, steaming tomato, chickpeas, squash and eggplant…What more does one need to satisfy themselves after slogging through homework, classes and their irritations? So, because I’m in a rush this week, here is only one recipe but the dish that has kept me happy to thrive in these hectic times.
• ¼- ½ onion
• 1 tbl diced fresh ginger
• 1 small squash, (summer or winter) ½ inch diced
• 1 very small eggplant, ½ inch diced (optional)
• 1 glove garlic (optional)\
• 1 tsp garlic chili paste
• 3 tbl cumin seed
• 1 tbl turmeric (more or less depending)
• 1 16-oz can chickpeas, rinsed
• Salt to taste
(optional garnishes include lemon juice and cilantro)
(other vegetable options include carrots, sweet potatoes, normal potatoes, peas, spinach leaves etc)
Begin by sautéing the onion until caramelized (on a medium heat adding water to deglaze the pan every once in a while). Once the onion is no longer opaque, add the ginger and the diced vegetables. Stew until squash in completely cooked through.